Fall Harvest, Part 2
The other day I talked about what to do with tons of fall veggies! Today there is more. As soon as the weather starts to get cooler I start thinking about roasted root veggies, it is kind of like my signature fall dish. There is just something so satisfying about the caramelization that happens when these beautiful veggies, glistening with olive oil, go in a hot oven together. I could live off different combinations of these veggies all autumn and winter long, and often do. This time I served the roasted veggies with Maple-Sage glazed pork chops and the rest of the greens.
The other thing I love to make when the weather turns cold are squash or pumpkin soups. This delicious pumpkin soup I made from the leftovers of those lovely jack-o-lanterns that we made for Halloween based on a the recipe from Creamy Vermont Winter Pumpkin Soup from Dishing Up Vermont.
Jenn’s Roasted Root Veggies
INGREDIENTS:
(There are no real amounts here)
These are the different veggies I use, try any combination!
carrots
turnips or rutabagas
sweet potatoes
red skinned potatoes
garlic
beets
red onions
shallots
olive oil
salt and pepper
fresh sage or rosemary (still on the branches)
pure maple syrup (optional)
METHOD:
Preheat oven to 425 F. Line 2 large cookie sheets with parchment paper.
Chop all your veggies into bite sized pieces. In a gigantic mixing bowl place all the veggies and herbs and pour a healthy amount of olive oil on top. Salt and pepper to taste. Drizzle with maple syrup. Mix well.
Pour veggies evenly on cookie sheets. Place in oven and cook for 35-40 minutes. Turn veggies over and continue to cook another 35-40 minutes or until they are fork tender and browned!
Maple Sage Pork Chops
Basically, I just throw my pork spice rub (cumin, coriander, cinnamon, salt, pepper) on the chops with some fresh sage in a smoking hot pan. Brown the chops quickly on each side and then de-glaze the pan with a maple-water mixture. Throw a lid on the pan and in the oven for about 5-10 minutes to finish them off.
Pumpkin Soup
(adapted from Dishing Up Vermont)
INGREDIENTS:
2 small pumpkins (5-6 lbs.), roasted
4 oz. butter – preferably from VT
2 sweet onions
2 cloves garlic
1 tsp cumin
1 tsp coriander
2 TBS fresh sage, chopped
couple shakes of nutmeg
2 quarts of chicken or veggie stock
1/2 cup pure maple syrup
1 cup heavy cream (you can also sub plain yogurt)
salt and pepper
METHOD:
First I cut up the jack-o-lantern pumpkins and drizzled with with olive oil, salt and pepper and roasted them in the oven at 400 F for about an hour. I skinned it and put it to the side.
Melt butter in a large stock pan or Dutch oven. Add onions and garlic and cook over medium heat until soft. Add pumpkin, spices and herbs and stock and simmer for 30 minutes. Puree the soup with an immersion stick or in batches in the food processor. Pour back in the pot and sautee for another 5 minutes. Slowly whisk in maple syrup and heavy cream and continue to cook until heated through. Add salt and pepper to taste.
Taste Memory Girl - November 12, 2008 at 1:46 pm
thanks for the how-to’s on prepping the jack o lantern pumpkin. I pretty much do the same thing, but always nice to hear how other’s do it. I just love pumpkin/fall foods too…..btw hav the *hubs* gut the seeds tho ~ ewey! Your creamy soup with toasted seeds look awesome ๐
kat - November 12, 2008 at 1:47 pm
Roast vegetables are one of my all time comfort foods. When I was single they were often my weeknight dinner
Patsyk - November 12, 2008 at 1:50 pm
I roasted butternut squash for the first time last night, and could have eaten it all myself! What a simple way to make a veggie and it’s so delicious, too! Now, I have to try roasting other veggies!
lo - November 12, 2008 at 2:17 pm
Honestly, Jenn – One of our favorite meals in the autumn and winter is a big bowl of roasted root vegetables and a nice loaf of crusty bread. Sometimes we add a balsamic drizzle. Or an aioli. But, often, the herbed veg are joy enough!
joan nova - November 12, 2008 at 2:20 pm
We’ve been on the same track all week — first the veggies and now the leftovers in combination with the pork chops. It must be the hint of autumn in the air. I did the same theme last night (without the pumpkin soup which I really love). I’ll post it later in the week. Loved that you could see the cutouts from the pumpkin as they were placed on the tray for the oven. So authentic.
Maggie - November 12, 2008 at 3:03 pm
I love that the bunny cut out got baked whole. We’d surely be fighting in our house over who would get to eat it.
Laurie - November 12, 2008 at 3:05 pm
This is exactly why I love Fall! Everything looks so good! All these beautiful squash recipes is making me crave a Polenta Squash..
Peter G - November 12, 2008 at 7:38 pm
Wow! Check out those pork chops! Love the flavours Jenn and those roasted root vegies are a real treat.
T.W. Barritt at Culinary Types - November 12, 2008 at 10:02 pm
Excellent! What a wonderful celebration of autumn! Love the colors – I’ve got a butternut squash from the organic garden, so I’m going to play with this recipe and roast that this weekend.
Johanna - November 12, 2008 at 10:57 pm
how lovely to see the pumpkin bunny again! I love roasted veg when the weather cools too – not much of that at the moment – but I do believe that eating seasonally makes you really appreciate fruit and veg as it comes into season! But I am still thankful we have pumpkin available all year round!
Teresa - November 12, 2008 at 11:53 pm
Jenn, I love pumpkin soup. I’ve been looking for a good recipe, and you just gave me one. Thank you.
Navita - November 13, 2008 at 12:11 am
Hi Jenn,
Wonderful blog and loved ur roasted squash. I made a squash dish too…please see my blog. Just posted it last night. ๐
I love winters and all things that come with this beautiful season….including (but not limited to) oranges and squash.
Happy bloggin’
Navita
Sara - November 13, 2008 at 2:08 am
Your food looks great, I love autumn ingredients, especially root vegetables, winter squash and sage.
Dharm - November 13, 2008 at 7:21 am
Can i come for a meal? I love pork chops and roast veges and these look so good!
Adam - November 13, 2008 at 9:17 am
Sweet deal for showing us the super easy roasted veggie dish. I think I’ll use it to bake all the leftover veggies chillin in the fridge. They are going to have a delicious fate, that’s for sure ๐
Peter - November 13, 2008 at 9:54 am
Jenn, you-you-you! YOU make me want to host another big-fat autumn dinner…this around pork!
I love the whole spread…save me a seat.
Laurie - November 13, 2008 at 11:42 am
I love roasted vegetables, but I never thought to cook them on parchment paper. That would sure save on clean up! Thanks for the tip.
Your fall meals are simply gorgeous! Love the fresh sage.
Nรยบria - November 13, 2008 at 12:07 pm
I remember from last year that you mentioned your love for roasted veggies…. Mmmmmmm I could have some of yours right now!!!! Look at those succulent pictures :D.
Those chops with the sage are shouting EAT ME!!!!
Judy - November 13, 2008 at 1:35 pm
Looks like a great meal!!! I have some leftover bits and pieces from soups that I think I am going to roast up. Should be delicious!
Happy Cook - November 13, 2008 at 2:28 pm
If i was living close to you, i would surley pop by to have these. They looks comforting and delicious
nina - November 13, 2008 at 2:52 pm
That pumpkin soup looks thick enough to be a stew….We eat quite a bit of pork lately…bookmarked!
Ivy - November 13, 2008 at 4:52 pm
Roasted vegetables are my favourite and your pork chops are making me drool.
pam - November 13, 2008 at 5:19 pm
I’m also all over the roasted fall vegetables, so good and so easy! The pork chops sound amazing!
courtney - November 13, 2008 at 5:23 pm
We were kind of like cooking twins this week. I made similar pock chops and soup but for diffrent meals. Looks excellent.Love the glistening sage.
Bellini Valli - November 13, 2008 at 6:08 pm
Sage is a wonderful addition to so many dishes. We have wild sage growing all over the valley seeing as this is semi-desert conditions. It can be used as well.
Lisa - November 13, 2008 at 8:18 pm
Your pictures are gorgeous as usual. I have two little pumpkins that I will be cutting up this weekend. I am tempted to try your soup.
FoodJunkie - November 14, 2008 at 4:51 am
Your recipes are lovely as always! I was just wondering however, can’t your advertisers choose a different type of advertisment than “5 tips for a flat stomach”? Everytime I visit your blog I feel fat…
Louise - November 14, 2008 at 10:42 am
Hi Jenn,
I can resist no longer. The beautiful spectrum of colors and flavors must be commented on. They all look so inviting and sound wonderfully delicious. I adore roasted veggies especially with a drizzle of balsamic vinegar which brings the sweet caramelization to new heights.
Deborah - November 14, 2008 at 9:07 pm
I’ll take some of them all! What wonderful recipes!
holler - November 15, 2008 at 3:29 pm
Your creamy pumpkin soup sounds delicious! I especially like the addition of maple syrup.
ValleyWriter - November 16, 2008 at 2:32 pm
Mmmm… pumpkin & maple syrup – some of my favorite ingredients. Everything looks terrific!
Dragon - November 16, 2008 at 8:55 pm
Sage is my favourite fall herb. I love how you’ve used it here. Yum!
Bren - November 17, 2008 at 10:51 am
love everything about this. i’m actually making a pumpkin soup this week… and butternut squash is my fave fall veg. to.die.for.
great pics girl!